Summer Squash
Tender yellow squash and green zucchini, harvested young for the best flavor and texture
Storage
Store unwashed in a perforated plastic bag in the crisper drawer. Don't seal tightly - they need air circulation. For longer storage, slice and blanch 2 minutes, then freeze on sheet pans before bagging.
Shelf Life
7-10 days when stored properly. Our young, fresh squash lasts twice as long as grocery store varieties.
Flavor & Texture
Mild, slightly sweet flavor with tender skin and creamy flesh. Yellow squash is a touch nuttier than zucchini. Both have high water content that releases during cooking.
Prep Tips
No peeling needed for young squash - the skin is tender and nutritious. Cut into uniform pieces for even cooking. Salt and drain shredded squash for fritters to remove excess moisture. Don't throw away the stem ends that you trim off. They are delicious and taste a bit like artichoke.
How to Use It
- Sautéed with garlic and herbs
- Grilled in thick slabs
- Spiralized into 'noodles'
- Baked into breads and muffins
- Shredded for fritters
- Roasted with olive oil until golden
- Raw in salads when very young
Tastes Great With
tomatoes, basil, oregano, garlic, onions, bell peppers, corn, parmesan, feta, lemon, dill, mint
Watch Out For
Larger squash can be watery with tough skin and big seeds. We harvest young for the best texture. If you get an oversized one, scoop out the seeds and salt the flesh to draw out moisture before cooking.
Fun Fact
All summer squashes are actually fruits botanically, and they're native to Central America where they've been cultivated for over 10,000 years. The flowers are also edible and considered a delicacy!